Six Classes of Nutrients-KEY
... Functions: Essential for life. Aids in digestion and cell growth, lubricates the joints, and facilitates chemical reactions Food Sources: Liquids, most foods, mainly fruits and vegetables, water and milk ...
... Functions: Essential for life. Aids in digestion and cell growth, lubricates the joints, and facilitates chemical reactions Food Sources: Liquids, most foods, mainly fruits and vegetables, water and milk ...
Ch. 7, Nutrition
... Especially for teens, they need to make sure they get enough protein and calcium for growth. Key nutrients that may be lacking in a vegetarian diet are iron, calcium, protein, vitamin D, vitamin B12, and zinc. ...
... Especially for teens, they need to make sure they get enough protein and calcium for growth. Key nutrients that may be lacking in a vegetarian diet are iron, calcium, protein, vitamin D, vitamin B12, and zinc. ...
American Medical Student Association
... Obesity is classified as a person whose BMI is over 30 Approximately 33.3% of Americans are considered to be obese Obesity increases the risk of health conditions such as coronary heart disease, type 2 diabetes, caner, hypertension and stroke. Malnutrition is a condition that occurs when a person’s ...
... Obesity is classified as a person whose BMI is over 30 Approximately 33.3% of Americans are considered to be obese Obesity increases the risk of health conditions such as coronary heart disease, type 2 diabetes, caner, hypertension and stroke. Malnutrition is a condition that occurs when a person’s ...
proteins - Shepherd Webpages
... _____________ (Lactose which is broken down) Mannose (produced by ______ for ______ effect) 2. Disaccharies (_______ monos) ___________, _______________, ___________ ****Much of the sugar we consume is __________ \ie. 1800 we consumed ________ lbs per person 1998 we consumed ________ lbs per person ...
... _____________ (Lactose which is broken down) Mannose (produced by ______ for ______ effect) 2. Disaccharies (_______ monos) ___________, _______________, ___________ ****Much of the sugar we consume is __________ \ie. 1800 we consumed ________ lbs per person 1998 we consumed ________ lbs per person ...
Chapter 12 Nutrition
... 6. Vitamins - metabolic functions 1. Carbohydrates a. provide glucose to maintain blood sugar b. create lactose in milk c. converted to glycogen as a cellular energy reserve d. converted to fat as a body reserve Monosaccharides - simple carbohydrates (glucose & fructose) Polysaccharides - complex ca ...
... 6. Vitamins - metabolic functions 1. Carbohydrates a. provide glucose to maintain blood sugar b. create lactose in milk c. converted to glycogen as a cellular energy reserve d. converted to fat as a body reserve Monosaccharides - simple carbohydrates (glucose & fructose) Polysaccharides - complex ca ...
6 Classes of Nutrients
... Complete proteins are found in foods including beef, chicken, fish, eggs, milk and just about anything else derived from animal sources. Incomplete proteins do not have all of the essential amino acids and generally include vegetables, fruits, grains, seeds and nuts. Vegetarians can get complete pro ...
... Complete proteins are found in foods including beef, chicken, fish, eggs, milk and just about anything else derived from animal sources. Incomplete proteins do not have all of the essential amino acids and generally include vegetables, fruits, grains, seeds and nuts. Vegetarians can get complete pro ...
Ch. 7 Vocabulary
... build and repair body structures and to regulate processes in the body 2. Nutrient – A substance in food that provides energy or helps form body tissues and that is necessary for life and growth 3. Fat – A class of energy giving nutrients; also the main form of energy storage in the body 4. Nutritio ...
... build and repair body structures and to regulate processes in the body 2. Nutrient – A substance in food that provides energy or helps form body tissues and that is necessary for life and growth 3. Fat – A class of energy giving nutrients; also the main form of energy storage in the body 4. Nutritio ...
Chapter 7 Vocabulary 1. Protein – A class of nutrients that are made
... 3. Fat – A class of energy giving nutrients; also the main form of energy storage in the body 4. Nutrition – The science or study of food and the ways in which the body uses food 5. Carbohydrates – A class of energy giving nutrients that include sugars, starches and fiber 6. Vitamin – A class of nut ...
... 3. Fat – A class of energy giving nutrients; also the main form of energy storage in the body 4. Nutrition – The science or study of food and the ways in which the body uses food 5. Carbohydrates – A class of energy giving nutrients that include sugars, starches and fiber 6. Vitamin – A class of nut ...
Nutrition
... Vitamins and trace elements In addition to the principle sources of energy, our metabolic ...
... Vitamins and trace elements In addition to the principle sources of energy, our metabolic ...
![Nutrition Revision notes [PDF Document]](http://s1.studyres.com/store/data/016657499_1-456bdc4b67501efbe30a9441b670aa38-300x300.png)
Nutrition Revision notes [PDF Document]
... There are different types of Amino Acids, and some amino acids are of better quality and therefore more essential in the diet. These high quality amino acids are called ESSENTIAL amino acids. Proteins are classified according to their quality (i.e. the amount of essential amino acids they contain). ...
... There are different types of Amino Acids, and some amino acids are of better quality and therefore more essential in the diet. These high quality amino acids are called ESSENTIAL amino acids. Proteins are classified according to their quality (i.e. the amount of essential amino acids they contain). ...
Nutrition as a Biological Variable
... • Followed by investigations of clinical events associated with nutrient deficiencies • Once nutritionists had discovered the cause and treatment of the classic deficiency syndromes (e.g., scurvy, pellagra, beriberi), they turned to: Dietary Prescription Era: creation of dietary recommendations (RDA ...
... • Followed by investigations of clinical events associated with nutrient deficiencies • Once nutritionists had discovered the cause and treatment of the classic deficiency syndromes (e.g., scurvy, pellagra, beriberi), they turned to: Dietary Prescription Era: creation of dietary recommendations (RDA ...
- Loara HS
... 1. NUTRITION: the process by which the body takes in and uses food 2. NUTRIENTS: substances in food that your body needs to grow, to repair itself, and to supply you with energy 3. CALORIES: units of heat that measure the energy used by the body and the energy that foods supply to the body 4. HUNGER ...
... 1. NUTRITION: the process by which the body takes in and uses food 2. NUTRIENTS: substances in food that your body needs to grow, to repair itself, and to supply you with energy 3. CALORIES: units of heat that measure the energy used by the body and the energy that foods supply to the body 4. HUNGER ...
Week 2 (pdf, 1.1 MB)
... • Most protein intake constant even trough dietary changes • Fat and carbohydrates tend to titer – High carb intake associated with high fiber – High fat intake associated with high calorie intake ...
... • Most protein intake constant even trough dietary changes • Fat and carbohydrates tend to titer – High carb intake associated with high fiber – High fat intake associated with high calorie intake ...
Nutrition Concept.Final
... lactose (does not include most cheeses) Meats and beans: Replace animal sources with servings of legumes or dry beans ...
... lactose (does not include most cheeses) Meats and beans: Replace animal sources with servings of legumes or dry beans ...
Nutrients Needed for Growth and Development
... - supply energy (4 calories per gram) if more is consumed than needed to build and repair body tissue Food Sources: - meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters.Fats - supply the most concentrated source of energy (9 calories per gram) - carry fat ...
... - supply energy (4 calories per gram) if more is consumed than needed to build and repair body tissue Food Sources: - meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters.Fats - supply the most concentrated source of energy (9 calories per gram) - carry fat ...
Chapter 8: Nutrition
... (better from natural sources) • antioxidants help preserve body’s healthy cells ...
... (better from natural sources) • antioxidants help preserve body’s healthy cells ...
Unhealthy Diet (Low fruit and vegetable consumption) as a risk
... The consumption of at least 400g of fruit and vegetables per day is recommended as a population intake goal, to prevent diet-related chronic diseases .3 Adequate consumption of fruit and vegetables reduces the risk for cardio vascular diseases3, stomach cancer4 and colorectal cancer.3 There is ...
... The consumption of at least 400g of fruit and vegetables per day is recommended as a population intake goal, to prevent diet-related chronic diseases .3 Adequate consumption of fruit and vegetables reduces the risk for cardio vascular diseases3, stomach cancer4 and colorectal cancer.3 There is ...
Vitamin A
... ! Examples ! Grains, pasta, vegetables, potatoes, and beans ! Starch ! provide long-lasting energy. Eventually turned into glucose. ! Fiber ! part of grains and plant foods that cannot be digested. Helps with digestive system ! 55-65 % of daily calories come from complex carbohydrates ...
... ! Examples ! Grains, pasta, vegetables, potatoes, and beans ! Starch ! provide long-lasting energy. Eventually turned into glucose. ! Fiber ! part of grains and plant foods that cannot be digested. Helps with digestive system ! 55-65 % of daily calories come from complex carbohydrates ...
Summary of Chapter 12 – Nutrition through the Life Span
... Inadequate water intakes and lack of physical activity, along with some medications, compound the problem. ...
... Inadequate water intakes and lack of physical activity, along with some medications, compound the problem. ...